St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-19

bitter Almonds, q pnt brandy; Doll
from to s hours; serve with brandy
sauce.-MRs. c. DU CANE WILLIAMS,
Perham, Mimi.
Use one-half pound of the fol-
lowing ingredients: StonelesS raisins,
currantS, brown sugar, Suet, chopped
very fine, flour, 4 pound blanched al
mondS, . ounces of citron, & eggs, = tea
spoonful each of ground cinnamon and
cloves, a little salt; beat well together
until thoroughly mixed; tie in cloth,
leaving Il little room TO swell; put into
kettle of boiling water, boil for 5
hours, keeping it well covered with
boiling water all the time; place plate
at the bottom of the kettle to prevent
the cloth from burning; serve with
lemon or brandy Sauce.-MISS CoRDoZo,
267 Randolph street. st. Paul.
Rice, Without Eggs-To = cupful of
rice add l pint of milk, fresh or
SKINNED, with l tablespoonful of but
ter, tablespoonfuls of sugar, Is tea
spoonful of salt: flavor with nutmeg
sifted over the top and cook in a slow
oven from 40 to go minutes. = Mrs.
MARIE c. LEwIS-CANFIELD, Duluth,
MINI.
Lancashire "a Pudding to Cook with
Roast Meats|-Three eggs, l pint of
milk, coffee cup of -four, : teaspoon
of baking powder and pinch of salt.
Beat with an egg beaten for 10 min
uteS. Cook the pudding with meat or
i'll separate pan. Bake so minutes
MRS. FRED KEGS, T22 East Twenty
fourth street, Minneapolis.
Catskiil Mountain-One pint sweet
milk, , eggs, tablespoonful butter,
tablespoonful of sugar. = teaSpoOnful
of salt, quart of flour, and . heaping
teaSpOonSful of DIR. Prices cream baking
powder; bake in cups or in dish. or boil
in mold. To be eaten with a rich
sauce, favored with DR.. Prices extract
of nectarine or vanilla.-CATHERINE Z.
DUTTON. Faribault, Mimi.
Bread-Put ; cups of bread in pint
milk and let it simmer for half hour
on the front of the stove, stir well and
add the yel6S of eggs and whites of ,
well beaten, = cup sugar; flavor to taste.
Frosting-WhiteSo of , eggs beaten to a
froth. l tablespoon powdered sugar;
spread ON the pudding and Strew with
bits of Jelly and set back in the oven
for a few minutes and serve hot.-MARY
T. BoRNAETH. ShakOpee, Mimi.
One-half ounce of gelatine, one
quart water, cup of sugar; set on the
fire until dissolved, then add juice Of ,
HemonS. set on the iue; when ii is cooled
little stir in tie whites of s eggs well
beaten, take the yeikS and make Gus
tard.. flavor with vanilla, keep us cold as
possible until ready for use.-MRs. a.
+. ROBERTSON, st. Cloud, MINI.
Snow-Pour pint of boiling water on
= box of gelatine, add the juice of |
lemon and two cups of sugar: when
nearly cold strain. add the whites of
eggs beaten To a froth, and beat the
whole together, put in mold and set
on iee;. with the yelkS of the eggs,
pint of milk, l large spoonful of sugar,
teaSpO0nful of corn starch make boiled
cuStard, flavor with lemon, almond or
vanilla; serve cold, by pouring the Gus
tard around portions of the snow placed
in aSaucer.-AiRs. GEO. f. NOLAN, 22lS
TWenty-fOuTth avenue south, Minneap
oils.
Pour l pint of boiling water on x box
OF gelatine, add the juice of = lemons, =
cups of sugar, when nearly cold strain,
add the whites OF f eggs beaten to stiff
fr0th. then beat the whole we'll together;
put in glass dish, take the yelkS of
these eggs, pint of milk, flavor with
vanilla and cook as you do soft custard
and pour around the pudding Mis-. +.
"A. HENDIa OK SON, Room So, Bank of
Minnesota, st. Paul.
One-half box of gelatine dissolved in
/ pint OF hot water, strain through flan-
mel bag and add = cups of sugar and
juice of lemon; when nearly cold add
whites of well beaten eggs and beat
until perfectly white; turn into mould
and set OH ice until the following day;
empty into Il large glass dish and pour
aronnd it cold custard made as follows:
One pint milk, yelks Of eggs. 4 table
spootlSful of sugar and salt. The first
mixture is greatly improved by the adj
dition of canned peaches cut into small
pieces and stirred through it before
pouring into wet mould; whipped cream
poured over all is deliciouS.-CARaIE A.
HoLBRo01l, 445 Laurel avenue, ST.
Paul.
Half package of CoK'S geiatine, ;
eggs, 2 cups sugar, juice of l lemon,
soak gelatine hour in teacup of cold
water, add pint boiling water, add e
of the sugar aud the lemon juice, beat
the whites of eggs to q stiff froth, and
when geiatile is cold whip it into the
whites, a spoonful at a time, from half
hour to all hour, whip steadily and
evenly, and when all is stiff pour in
mould or dozen glasses, wet with cold
water and set i'll cool place; in or )
hours turn into a glass dish; make
cuStard OF II pintS OF milk, yelks of
eggs and remainder Of sugar, flavor with
vanilla, and when the meringue or snow
balls are turned out of the mould pour
this around them.-EDiTH ROBBINS,
Merriam Park, MINI.
One-half package of Cox's gelatine, 8
eggs, u cups sugar, juice of l orange,
soak ge!atine = hour in Il teacup of cold
water, then add teacup of boiling
water, stir until dissolved, add cup of
sugar and orange juice, beat the white
of eggs with egg beater to a stiff froth:
when geiatine is quite cold whip it into
the white OF eggs, beat for Is hour: when
all is stiff pour into glass dish and set
away to cool.
Sauce for Snow Pudding Make
custard OF l pint of milk. the yelkS of
eggs aiid 7. cup of sugar; flavor to suit
the taste.-MIls. FRED KEGS, I'D East
Twenty-fourth street. Minneapolis.
Pork-Ole cup chopped salt pork
sweet milk. cup rnisins (seeded), tea
spoon soda. spice to taste, 81 cups
Hour. Steam three hours; serve with
lemon Sauce.-MGs. Ii. WoET4nNG,
Grafton, Oak.
One cup sugar, ye4ks of eggs, 3
rounded tablespoons -four, cups rich
milk, pinch of salt, juice and grated
rind of one lemon. Mix the -four and
part OF the milk to a smooth paste, add
the juice aud lind of lemon, the sugar
and yelkS well beaten and the rest of
the milk latter rfnsing out the egg with
it}. Bake three-Quarters Of an hour in
rather quick oven; when done add
fr0sting made OF the whites of the two
eggs and three tablespoons of sugar;
return TO oven and brown; serve with
very cold or whipped cream.-MRs f.
c. DAVIDSON. 30 Thirteenth street
south. Minneapolis.
English pound raisins,
one-half pound currants, one
cup suet chopped fine, one cup
Hour, y cup bread crumbs, 3 cup sugar,
2eggs, spice and salt; steam hours.
Mrs. JOHN SIMON, Red Wing, MINI.
French-Qne cup of sour milk, l cup
of sugar, cup Of raisins, q cup of but
Ter, | egg, | TEASPOON of soda: steam 3